Lemon Pepper Tuna Cakes

Agrumato® Lemon olive oil and lemon pepper salt give tuna cakes a 1-2-punch of citrus. Serve these savory fish cakes atop lightly dressed greens for a light lunch or first course. Or make them into smaller, bite-sized rounds and top with aioli and an extra smattering of chopped parsley for an easy appetizer.

Cook's Note: This recipe calls for a boiled potato, but you can certainly substitute leftover mashed potatoes here.

Recipe courtesy of Asha Loupy

Ingredients

1 large russet potato, peeled and cut into 1-inch pieces
1 - 8.8 ounce can Bonito del Norte Tuna from Conservas Ortiz
2 eggs, lightly beaten
3 tablespoons Agrumato® Lemon Olive Oil
3/4 cup panko breadcrumbs
2 tablespoons chopped parsley
3/4 teaspoon Lemon Pepper Salt
4 tablespoons extra virgin olive oil

Instructions

In a small saucepan, add potatoes, cover with cold water and bring to a boil. Cook until the potatoes are completely cooked through, 10-12 minutes. Drain and allow to cool slightly.

In a large bowl, mash the potato. Combine the tuna, beaten eggs, Agrumato® Lemon, 1/4 cup of the breadcrumbs, the parsley and 1/2 teaspoon of the lemon pepper salt. When completely combined, form into 10 even cakes. The cakes should be about 2 inches wide and 1/2 inch thick.

In a small bowl, combine the remaining breadcrumbs and lemon pepper salt. Coat each cake completely in the breadcrumbs and set aside.

In a nonstick sauté pan, heat 2 tablespoons of the olive oil and when hot, cook 5 cakes at a time until browned and crispy, about 3 minutes per side. Flip and cook on the other side. Keep warm in low oven while cooking the second batch.